Scroll to Top

Volume : II, Issue : X, November - 2012

QUALITATIVE ANALYSIS OF SUMMER HONEY OF APIS FLOREA FROM NAGPUR REGION.

KULKARNI SULBHA , MAHAKALKAR ANJALI AND GODGHATE SAPNA

Published By : Laxmi Book Publication

Abstract :

Honey is a sweet and flavorful product which has been consumed as a high nutritive value food. It is composed of complex mixture of carbohydrates and other minor substances. The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological characteristics. The aim of the present investigation was to study the physico-chemical properties of eleven samples of summer honey of A. florea collected from Nagpur region. This investigation was analyzed for quality of honey according to Bureau of Indian Standards (BIS). Various parameters like pH, free acidity, EC, ash, moisture, total reducing sugar, sucrose, glucose, fructose, fructose-glucose ratio, HMF, viscosity, surface tension, optical density and colour were studied. An experimental value of all parameters indicates that quality of honey is good. This study also recommends that quality of raw honey should be maintained not only by following the Standards but by taking care and precautions for mishandling, improper storage condition and temperature factors which are responsible for the loss of genuineness of honey and poor quality.

Keywords :


Article :


Cite This Article :

KULKARNI SULBHA , MAHAKALKAR ANJALI AND GODGHATE SAPNA, (2012). QUALITATIVE ANALYSIS OF SUMMER HONEY OF APIS FLOREA FROM NAGPUR REGION.. Indian Streams Research Journal, Vol. II, Issue. X, http://oldisrj.lbp.world/UploadedData/1562.pdf

References :

  1. Acquarone, C.; Buera, P. and Elizalde, B. (2007): Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honey. Food Chem. 101: 695- 703.
  2. Al, M.L.; Daniel, D.; Moise, A.; Bobis, O.; Laslo, L. and Bogdanov, S. (2009): Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem. 112: 863-867.
  3. Azeredo, L.C; Azeredo,M.A.A; Souza, S.R. and Dutta, V.M.L. (2003): Protein contents and physicochemical properties in honey samples of A. mellifera of different floral origins. Food Chem. 66: 503-510.
  4. Bogdanov,S.; Rieder, K. and Ruegg, M. (1987): Neue Qualitätskriterien bei Honiguntersuchungen. Apidologie 18: 267-278.
  5. Bogdanov, S.; Kilchenmann, V.; Fluri, P. et. al. (1998): Influence of organic acid and components of essential oils on honey taste. Am. Bee J. 139: 61-63.
  6. Bogdanov, S.; Lullman, C. and Martin, P. et.al. (1999): Honey quality and international regularity standards. Review of the work of the International Honey Commission. Mitt. Gebiete Lebensm. Hyg. 90: 108-125.
  7. Codex Alimentarius. (1995): Standards for honey., 2nd Edition, FAO/WHO Vol.13.
  8. EU. (2001): Council directive 2001/110 relating to honey. Official Journal of the European Communities
  9. Fallico, B.; Arena, E.; Verzera, A. and Zappalà, M. (2006): The European Food Legislation and its impact on honey sector. Accreditation and Quality Assurance. 11: 49-54.
  10. Finola, M.S.; Lasagno, M.C and Marioli, J.M. (2007): Microbiological and chemical characterization of honeys from central Argentina. Food Chem. 100:1649-1653.
  11. Golob, T. and Plestenjak, A. (1999): Quality of slovene honey. Food Technol. Biotechnol. 37: 195-201.
  12. Kakade, P.S. and Deokule, S.S. (2011): Quality analysis of commercial honeys in Indian Market. Indian Journal of Current Research. 3(08): 33-36.
  13. Küçük, M.; Kolayali, S.; Karaoglu, S.; Ulusoy, E.; Baltaci, C. and Candan, F. (2007): Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem. 100: 526- 534.
  14. Krell, R. (1996): Value added products from bee keeping. Food and Agriculture organization of United Nations. Nature: 409.
  15. Purcãrea Cornelia and Adriana Chiº. (2011): Chemical and biochemical characterization of three different types of honey from Bihar country. Analele Universitatii din Oradea, Fascicula: Ecotoxicologie, Zootehnie si Tehnologii de Industrie Alimentara. 313-318.
  16. Qie, P. Y.; Ding, H. B.; Tang, Y. K. and Xu, R. J. (1999): Determination of chemical composition of commercial honey by near infrared spectroscopy. J. Agri. Food Chem. 47: 2760-2765.
  17. Redtke, J. and Hadtke, C. (1998): Gehalt an Ameisen säuren und freien Säuren im Honig nach Sommerbehandlung mit Ameisen Säure. German Bee research Institutes Seminar In: Apidologie 29: 404- 405
  18. Rodriguez, G.O.; Ferrer, A. and Rodriguez, B. (2004): Characterization of honey produced in Venezuela. Food Chem. 84: 499-502.
  19. Terrab, A.; Diez, M.J. and Heredia, F.J. (2002): Characterization of Moroccan unifloral honeys by their physico-chemical characteristics. Food Chem. 79: 373-379.
  20. Yilmaz, H. and Yavuz, O. (1999): Contents of some trace elements in honey from South-eastern Anatoli. Food Chem. 65: 475-476.

Article Post Production

Article Indexed In

Comments :
Enter Name :
Email ID :
Comments :

Previous Comments :
Creative Commons License
Indian Streams Research Journal by Laxmi Book Publication is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at http://oldisrj.lbp.world/Default.aspx.
Permissions beyond the scope of this license may be available at http://oldisrj.lbp.world/Default.aspx
Copyright � 2014 Indian Streams Research Journal. All rights reserved
Looking for information? Browse our FAQs, tour our sitemap, or contact ISRJ
Read our Privacy Policy Statement and Plagairism Policy. Use of this site signifies your agreement to the Terms of Use